Yoghurt Bread Food

GREEK YOGURT BREAD

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

YOGURT BREAD

Steps:

• Add all ingredients to bread machine in this order.
• Cook on basic cycle.
• Enjoy!

EASY YOGURT BREAD

Steps:

• Pour the water into the bowl of a stand mixer, if you have one. Don't worry if you don't, just use a large mixing bowl. Add the yeast and swirl to dissolve.
• Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you're not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
• If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
• Turn the dough out onto a floured work surface. Butter a 1lb loaf tin - I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
• Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don't have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.
• After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it's just springing back when pressed.
• Bake for about 35 minutes.
• When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

BANANA YOGURT BREAD

Steps:

• Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients.
• Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
• Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour.
• Spoon batter into prepared pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes, remove and finish cooling on wire rack.

YOGURT BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
• Set crust on Dark and program for the Basic cycle; press Start.
• The dough ball will be slightly sticky, but it will smooth out after the kneading.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

VERY QUICK ONION YOGHURT BREAD

Steps:

• Grease loaf pan.
• Mix flour and soup mix.
• Then add all other ingredients (except milk).
• Mix to sticky dough.
• Place in tin, brush top with milk.
• Bake for 1 hour at 180 degrees celcius.

COUNTRY YOGURT BREAD

Steps:

• The flour amount is approximate, add more or less to form a nice dough.
• Make the bread dough using your favorite method. I just dump it all in my bread machine and set to the dough cycle. You can also mix the dough using the traditional method of heating the liquid and adding the yeast, proofing, and then mixing in the dry ingredients. If using this method knead about 10 minutes and let the dough rest about 10 minutes.
• When the dough cycle is complete, place dough onto floured surface and divide into 2 equal pieces.
• Form into loaves by rolling each piece into a rectangle about 12x10 inches. Starting at short end, roll tightly into a loaf. Tuck ends and pinch seams to seal.
• Place on greased baking sheet.
• With a sharp knife, make slashes in the top of the loaves about an inch apart. Brush with egg white.
• Let rise until double, about one hour.
• Brush with the egg white again before baking.
• Bake at 400°F for 30 minutes.

YOGHURT-RAISIN-BREAD

Steps:

• In a bowl mix flour, baking powder, baking soda, raisins, sugar and salt.
• In a separate bowl combine egg and yoghurt. Add to the dry ingredients. Mix everything well and knead into a soft, somewhat sticky dough (if it's too sticky, put some flour onto your hands).
• Turn out onto a lightly floured surface and continue kneading the dough for some minutes. Form into a round bread.
• Place the bread on a paper-lined baking sheet and cut a cross into the top of it.
• Bake at 175°C (350°F) in the preheated oven for about 40 minutes (you might have to cover the bread if it gets too brown).